Smashed Potato Crusted Quiche is a fabulous way to enjoy a savory breakfast or brunch. This dish is not only simple to make but also incredibly delicious and versatile. The crispy smashed potato crust pairs perfectly with a rich, cheesy egg filling, making it an instant crowd-pleaser. Whether you’re cooking for family or entertaining friends, this quiche will impress everyone at the table.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 15g
Carbohydrates: 30g
Fat: 16g
Fiber: 2g
Sugar: 1g
Sodium: 400mg
Why Make Smashed Potato Crusted Quiche
Smashed Potato Crusted Quiche is not just a tasty dish; it offers remarkable flexibility. You can easily alter the ingredients to cater to your preference, making it an ideal recipe for using up leftover veggies or cheese. With its hearty potato crust, this quiche is filling and satisfying, ensuring you won’t need a second breakfast. Plus, it’s a great way to sneak in some greens: the baby spinach not only adds color but also boosts nutritional value.
How to Make Smashed Potato Crusted Quiche Step by Step
Ingredients
2 cups Yukon Gold Potatoes, cooked and smashed
2 tablespoons Olive Oil
6 large Eggs
1 cup Whole Milk
1 cup Shredded Cheddar Cheese
1 cup Baby Spinach, chopped
1 small Onion, finely chopped
2 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Black Pepper
Directions
Preheat your oven to 375°F (190°C) and grease your baking dish. Sauté onion and garlic in olive oil until translucent. Add spinach and cook until wilted. In a bowl, whisk together eggs, milk, cheese, salt, and pepper. Fold in sautéed veggies. Press the smashed potatoes into the base and sides of the dish to form a crust. Pour the egg mixture into the crust and smooth the top. Bake for 35–40 minutes until set and golden. Cool slightly, slice, and serve warm.
How to Serve Smashed Potato Crusted Quiche
For a delightful meal, serve Smashed Potato Crusted Quiche with a fresh side salad drizzled with vinaigrette. You could also pair it with a side of sautéed mushrooms and cherry tomatoes for added flavor. For a brunch gathering, a dollop of sour cream and some sliced chives on top really elevate the dish.
How to Store Smashed Potato Crusted Quiche
Storing your Smashed Potato Crusted Quiche is easy. Simply cover it tightly with plastic wrap or foil and refrigerate. It will keep for about three days. When reheating, pop it back in the oven or microwave until warmed through. If you wish to freeze it, slice the quiche into portions and wrap well in plastic before placing it in an airtight container. It should last for up to three months in the freezer.
Expert Tips for Cooking Smashed Potato Crusted Quiche
- Use warm potatoes when smashing for a creamier texture.
- Experiment with different cheeses like feta or mozzarella for unique flavors.
- Add cooked sausage or bacon for a heartier quiche.
- For extra flavor, season the egg mixture with herbs like thyme or rosemary.
- Let the quiche cool slightly before slicing for cleaner cuts.
Delicious Variations of Smashed Potato Crusted Quiche
For a spicy twist, add jalapeños or a sprinkle of hot sauce to the egg mixture. If you’re looking for a fresh twist, incorporate lemon zest and herbs for a citrusy flavor profile. You can also create a vegetarian variation by incorporating seasonal vegetables like bell peppers, tomatoes, or zucchini.
With its layered flavors and satisfying textures, Smashed Potato Crusted Quiche is a recipe you’ll want to share with family and friends. It combines comfort with simplicity, making it perfect for both everyday meals and special occasions. Give it a try—you won’t be disappointed!
Smashed Potato Crusted Quiche
Ingredients
Crust
- 2 cups Yukon Gold Potatoes, cooked and smashed
- 2 tablespoons Olive Oil
Filling
- 6 large Eggs
- 1 cup Whole Milk
- 1 cup Shredded Cheddar Cheese
- 1 cup Baby Spinach, chopped
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease your baking dish.
- Sauté onion and garlic in olive oil until translucent.
- Add spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
- Fold in sautéed veggies.
- Press the smashed potatoes into the base and sides of the dish to form a crust.
- Pour the egg mixture into the crust and smooth the top.
Baking
- Bake for 35–40 minutes until set and golden.
- Cool slightly, slice, and serve warm.
